Chocolate Bread Pudding
2 1/2 Cups half-and-half
1 1/2 Cups chocolate chips
4 Large eggs
1/4 Cup granulated sugar
1 Teaspoon vanilla
1/8 Teaspoon salt
1 Bag Martin’s Famous Potatobred Stuffing
Powdered sugar, for serving
Fresh fruit, such as raspberries
Using a medium-sized saucepan, heat the half-and-half over medium heat until small bubbles form around the edge.
Remove from heat. Stir in chocolate and mix until thoroughly melted. Let cool slightly.
In a separate bowl, whisk together eggs, sugar, vanilla and salt.
Fold cooled chocolate into egg mixture.
Pour bread cubes in a large bowl. Pour the chocolate mixture over the bread cubes, mixing until bread is well coated.
Cover and let stand at room temperature for 30 minutes.
Preheat oven to 325° F.
Lightly grease an 8x8x2-inch pan. Pour bread mixture into pan, evenly distributing.
Bake for 40-45 minutes or until knife inserted in center comes out nearly clean.
Serve warm with chocolate sauce, powdered sugar, and fresh fruit.